I love using plant-based milks in my morning coffee. I also use them for cooking and baking.

My favorite plant-based milks:

• almond milk
• pumpkin seed milk
• cashew milk
• oat milk
• coconut milk

My general room of thumb is 1 TB of nut or seed butter per 1 cup of water. I always add a pinch of sea salt to my plant-based milks. Most of the time I add a bit of vanilla, as well.

To make nut or seed milk:

1. Add water and nut or seed butter (or pre-soaked nuts or seeds**) to a Vitamix (or another high powered blender of your choice). Blend on high until frothy.
2. Pour the milk through a nut bag or fine mesh strainer into a clean bowl.
3. If making milk unsweetened: pour into a mason jar and add the salt and optional vanilla. Screw on the top to the jar and shake to combine. If sweetening milk: pour the milk back into the blender after step 2. Add the sweetener, sea salt and vanilla and blend together. Pour into a clean mason jar.
4. Store in the refrigerator for 5 days. Shake before use.

**You can also use raw nuts and seeds to make plant based milks (instead of nut and seed butter). To do this, I soak 1/4 cup of nuts or seeds in water and cover overnight. In the morning, I drain the water and use the soaked nuts or seeds (plus 3 cups of fresh water, a pinch of sea salt and usually a bit of vanilla) to make milk. Pumpkin seeds and hemp seeds do not need to be soaked ahead of time.